Yule log cake
4 servings
15 minutes
The 'Yule Log' cake is a traditional European dessert that decorates the festive table with its elegant appearance and delightful taste. Its roots trace back to France, where it symbolizes the coziness and warmth of the Christmas hearth. A delicate sponge cake soaked in aromatic syrup, rolled into an elegant log shape and covered with chocolate cream, resembles tree bark. Vanilla and cocoa notes harmoniously blend to create a rich, intense flavor palette. The cream gently melts on the tongue, providing a sense of celebration and home warmth. The 'Yule Log' perfectly complements evening tea times, especially on cold winter days when one craves comfort and sweet indulgence.
1
Preheat the oven to 180°C. Grease a square pan (I used the whole baking tray) with oil and line it with parchment paper.
2
Whisk the eggs with sugar in a water bath until a fluffy, homogeneous mass is obtained and it becomes thick and light. Remove the bowl from the water bath and whisk until the mixture cools and stretches behind the mixer attachments.
- Chicken egg: 4 pieces
- Sugar: 125 g
3
Sift the flour onto the mixture's surface, add flavorings, and gently mix the dough with a spatula. Pour the dough into the mold, shake it side to side to distribute it evenly. Bake until done, in my case, it was 15 minutes.
- Wheat flour: 125 g
- Baking powder: 1 teaspoon
- Vanilla sugar: 15 g
4
Remove the cake from the oven, carefully flip it onto a kitchen towel, and very gently roll it up with the towel.
5
While the biscuit cools down (by the way, quite quickly), you can prepare the cream.
6
Carefully whip the softened butter at room temperature, adding condensed milk by the spoonful while also adding cocoa. Chill the cream slightly in the refrigerator, as our whipping will cause the butter to melt too much. Leave about 1/4 of the cream for decoration.
- Butter: 200 g
- Condensed milk: 1 jar
- Cocoa powder: 3 tablespoons
7
Carefully unfold the biscuit towel, generously spread with cream, and then roll it up without the towel. Before spreading the cream, it's advisable to soak the sponge with something aromatic (rum or orange juice, or diluted berry jam).
- Sugar: 125 g
8
Cut a piece of the roll to form a 'knot', which can be attached with cream. Then coat the roll with the remaining cream, leaving the cut edges. Use a fork to create patterns resembling 'bark'.
9
Decorations can be made from marzipan.